1 In a saucepan, pour 1.1 qt (1 liter) of water, add a pinch of thyme flowers, a bay leaf and your degerminated and crushed garlic, salt very lightly and pepper with the mill.
2 Bring your cooking to a boil, then after two minutes, add your quarters of golden turnips, cook for six minutes, uncovered, add your shallots and parsnips, cook for six minutes, then pour in your soy sauce and while stirring, bind your vegetables, as you should have only a little liquid left, adjust the seasoning and keep off heat covered.
3 In a large pan, melt a spoonful of duck fat, when it is almost "smoking" place your duck hearts rounded side down, salt, pepper, cook for one minute then flip and do the same: cook for one minute. Remove from heat and cover for five minutes of rest.
4 Arrange your hearts around your well-heated garnish and drizzle everything with the juice rendered during the "rest" of your little hearts.
Fattened duck hearts do not have the texture of normal poultry hearts at all, they are firm and are more like meat.
* Golden turnips, pretty round turnips of yellow color have a very sweet taste, slightly tart.
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